Mother’s Day brunch is a classic for a reason, but staying in for a late homemade breakfast can be just as celebratory and special. We're sharing one of our top easy recipes to show Mum how much she means to you.
Servings: 4
Time: 45 minutes
Difficulty: Easy
Courtesy of Chef Brooke Williamson, this tasty, tropical take on the Dutch baby is like a holiday in a bite. A slightly more refined (but still simple to put together) version of the pancake, Dutch babies are assembled and cooked in one pan—making this the perfect recipe to bring out an oven-safe Non-Stick Frying Pan or naturally non-stick Enamelled Cast Iron Skillet.
Ingredients
For the caramelised pineapple:
- 1 tablespoon unsalted butter
- 320g diced pineapple
- 2 tablespoons passion fruit puree (or substitute manho or guava puree or orange juice)
- 100g of light brown sugar
For the whipped coconut cream:
- 2 400ml cans coconut milk or cream, chilled unopened in fridge at least 30 minutes and up to overnight'
- 1 teaspoon vanilla paste or extract
- 1/4 teaspoon kosher sale
- 30g icing sugar
For the Dutch baby and assembly
- 3 large eggs
- 65g plain flour
- 1 tablespoon caster sugar
- 120ml whole milk
- ½ teaspoon kosher salt
- Pinch of ground cinnamon
- 4 tablespoons unsalted butter
- Toasted coconut, to garnish (optional)
Instructions
1. Make the caramelised pineapple: Heat a medium or large Enamelled Cast Iron Skillet or Non-Stick Frying Pan over medium. Add butter and brown sugar. Stir well with a Wooden Spoon or rubber spatula until sugar has melted, 2–3 minutes.
2. Add pineapple and fruit purée and cook until juices from pineapple and purée reduce and pineapple begins to caramelize, 10–15 minutes more. If butter-brown sugar mixture clumps, break up with a spoon or spatula and allow to dissolve. Remove from heat and allow to cool slightly; set aside. Makes about 1 cup.
3. Make the coconut whipped cream: Chill a stand mixer bowl or large mixing bowl for 10 minutes.
4. Do not shake cans of coconut milk. Carefully open cans, scoop layer of cream from top, and transfer to chilled bowl. You should have about 2 cups cream. Reserve remaining liquid in cans for another use.
5. Using a stand mixer or hand mixer fitted with a whisk attachment, whip coconut cream until softened, about 30 seconds. Sift in powdered sugar and add vanilla and salt to cream and continue whipping until fluffy, about 1 minute. Do not overmix or cream can become separated. If cream seems too thick, add reserved coconut liquid 1 Tbsp. at a time, and whisk to combine. Chill in fridge until ready to use.
6. Make the Dutch baby and assemble: Preheat oven to 220C.
7. Add eggs, flour, whole milk, caster sugar, salt, and cinnamon in a mixing bowl and whisk until smooth. Chill in fridge until ready to use.
8. Heat a large Enamelled Cast Iron Skillet in oven for at least 10 minutes. Carefully remove it and add the butter, swirling to melt. Quickly add the batter and return the skillet to the oven. Bake for 10 minutes, then lower the heat to 180°C. Watch carefully and remove the Dutch baby once puffed, set in the centre, and golden brown on the edges, about 5–8 minutes more.
9. Serve immediately, topped with caramelised pineapple, whipped coconut cream, and toasted coconut, if using.
